This week, Chef Maeda introduces Abalone prepared Edo-mae (Tokyo Style), steamed in sake.As a sashimi, fresh, raw abalone’s chewy texture with that distinctive flavor of the ocean is treasured.But perhaps, as sushi, that chewiness prevents it from mixing with sushi rice quickly on palate.When a good, fresh abalone is properly steamed in sake, it is no longer chewy, instead it becomes delicately tender, easily melting away and mixing and spreading with the sushi rice in the mouth.Edo-mae sushi chefs take pride in giving their own touch to the fresh ingredients to bring out the best flavor, and this 4-hour steaming of abalone is one of the most intricate techniques that is passed on from a master chef to the disciple.It may not always be available, so please do not miss out.

Californian abalone is steamed in sake

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